Naan

Ingredients

• Plain flour 350 g
• Plain yogurt 100 g
• Warm water 120 ml
• Active dry yeast 1 tsp
• Sugar 1 tsp
• Salt 1 tsp
• Ghee or melted butter 30 g
• Nigella seeds (optional) 1 tsp

Instructions

1. 1

   Dissolve the yeast and sugar in the warm water and leave for 10 minutes until frothy.

2. 2

   Mix the flour and salt in a bowl, then stir in the yogurt and yeast mixture to form a soft dough.

3. 3

   Knead for 8 minutes until smooth, cover and let rise in a warm place for 1 hour until doubled.

4. 4

   Divide into 6 balls and roll each into a teardrop about 5 mm thick, pressing in nigella seeds if using.

5. 5

   Heat a heavy skillet or griddle until very hot and cook each naan for about 2 minutes until it puffs and blisters, then flip and cook the other side.

6. 6

   Brush the hot naan with ghee and keep warm under a cloth while you cook the rest.